ISLAND Rocky, windswept and stark, the island landscapes are harsher and more barren than other parts of Scotland, with wood giving way to peat as a fuel for malting the barley. The resulting smokiness is unmistakable with a peaty nose and flavor to match.

ISLAY Malts of strength and purpose, earthy, smoky, and with the smell of the burning peat fires – the ‘peat reek’ – very much present in its most treasured representatives.

Lagavulin 16yr (9,8) Laphroaig 10yr (9,2) Scapa 16yr (1,4)

LOWLAND The stills of the Lowlands are bigger than elsewhere in Scotland and this results in a lighter spirit which often needs less time in the cask to reach maturity. The Lowland malts have the fresh, floral and cereal flavors and aromas.

Our Whisky selections contain an SI Index rating (S,I). --- This ranks the (S)mokiness and (I)ntensity on a scale from 1 to 9. A lower (S)mokiness rating means a more delicate, with little to no peat flavor, and moves up to discernable levels of peat from the malting process. The (I)ntensity rating goes from light, fresh flavors, to rich with characteristics often derived from the wood selection and aging.

IRELANDIrish whiskey allows more of the natural flavors of the barley to rise to the front than Scotch whisky. Because it is triple distilled in large pot stills, Irish whiskey also has a softer, more rounded flavor than its Scottish counterpart.Bushmills Bushmills Black Bush Bushmills 21yr Jameson Jameson 12yr Jameson 18yr Connemara 12yr Peated Knappogue 1995 Powers Red Breast Tullamore Dew Tyrconnell

CANADA For drinkers new to whisky, these are some of the lightest and easiest whiskies. Commonly referred to as Rye, it is not necessarily the case. The classic method of production is to blend rye and perhaps other whiskys, with relatively neutral spirit, creating a light and approachable whisky.

USAAmerican whiskey often has a fuller, stronger and sweeter taste than its European counterparts. The most recognizable styles include Bourbon, which is at least 51% corn and aged in charred oak barrels for at least two years, and Tennessee which is filtered through sugar-maple charcoal. Rye whiskey is made from at least 51% rye and is slightly more powerful and bitter than Bourbon.

Scotland and Canada make Whisky, while Ireland and the USA make Whiskey.

A single malt whisky is the malt whisky produced at just one distillery, without any blending with a product from elsewhere.

Blended whisky is made from a combination of several grain and malt whiskies.

The age of a single malt refers specifically to the period of time it spent maturing in its cask, not bottle.

Bourbon is American whiskey that is at least 51% corn mash and aged in new American oak barrels. While it originates in Bourbon County Kentucky, it is made throughout the US.

Irish whiskey is triple distilled, Scotch whisky is double distilled and American whiskey is single distilled.

STRICTLY SPEAKING, THERE IS NOT A RULE ABOUT HOW WHISK(E)Y CAN BEST BE DRUNK.

However, using some tasting techniques can considerably enhance the pleasure of drinking a dram. Adding water to any single malt changes the composition of the spirit and unlocks more flavors and aromas. We offer Hildon Natural Spring Water from the UK to maximize your tasting experience.

Adding ice to a single malt can certainly make a refreshing drink. The coldness of the ice can sometimes impair your ability to fully appreciate the subtler qualities of a single malt. So, if you’re nosing and tasting, ice might not be ideal.

Our Whisky selections contain an SI Index rating (S,I).

This ranks the (S)mokiness and (I)ntensity on a scale from 1 to 9. A lower (S)mokiness rating means a more delicate, with little to no peat flavor, and moves up to discernable levels of peat from the malting process. The (I)ntensity rating goes from light, fresh flavors, to rich with characteristics often derived from the wood selection and aging.

Explore the selections to find which style of Scotch Whisky suits you best.